Read more ...
Makes : 15 Pcs
15 Mini Fillo Shells (I used Athens Brand); available in Walmart
1/2 cup crumbled feta Cheese
8 Oz Fresh Spinach (stems removed & chopped); (you can substitute with frozen chopped spinach - thawed, drained & squeezed dry)
2 medium-size Garlic Cloves; peeled & minced
3/4 cup chopped Green onion
1 tbsp chopped fresh Dill
Pinch of Ground Nutmeg
1 tsp Fresh Lemon Juice
Freshly ground Black Pepper to taste
1 Large Egg; lightly beaten
1 tbsp Extra Virgin Olive Oil
How to make Spanakopita Bites
- (Skip this step if you are using frozen spinach) Blanch the spinach with very little water for 3 minutes. Drain & allow it to cool. Squeeze out the excess water thoroughly by using your hands. Pat it dry with a clean towel/paper towel. Set aside.
- Heat oil in a deep saucepan over medium heat. Saute the garlic for 30 seconds. Add green onions and saute until softened. Add spinach & dill & cook for around 10 minutes or until the excess moisture from the spinach has evaporated (Spinach mixture should be on the dry side). Remove from heat and set aside to cool.
- Once the spinach mixture has cooled, add crumbled Feta cheese, egg, black pepper, nutmeg, lemon juice and mix until combined. (I did not add any salt as the feta cheese is itself very salty).
- Preheat oven to 350 degrees. Spoon mixture into phyllo shells & bake for 15-20 minutes, or until shells are golden brown around the edges. Serve immediately.